Creamy? Decadent? Yummy? Healthy? Probably not that last one. Many restaurants I have enjoyed it at go heavy on the cream and cheese, light on the broccoli. It’s good, but it’s not clear if there are actually vegetables or any redeeming health benefits.
This soup is not that.
It is loaded with healthy veggies- lot’s of broccoli, carrots, potatoes (skin on for more nutrients), onions, and garlic.It is blended and topped off with some milk (I used unsweetened almond milk but any unsweetened milk will do) and a bit of minimal ingredient, no food dye cheddar cheese. Even though it’s healthy, it doesn’t skimp on any of the deliciousness. In fact, I think it is even more delicious than many I’ve tried.
Give this soup recipe a try if you want an easy, fiber full, immune boosting, filling meal that feels like comfort food.
Makes about 6 servings, takes about 35 minutes
Naturally Gluten-Free and Vegetarian
Can make vegan by replacing the cheese with 1 can of rinsed, white beans. Add them when you add the milk.
Meal Prepping Tip: Make a big batch of this at the beginning of the week. Keep in glass containers, portioned for each day. Keep the baked broccoli and pepita seeds in separate containers in the fridge. When ready to eat, top the soup with the broccoli and pepitas and warm.